books.google.co.uk - The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families...https://books.google.co.uk/books/about/Cheese_Chemistry_Physics_and_Microbiolog.html?id=7juYW_Rz9y4C&utm_source=gb-gplus-shareCheese: Chemistry, Physics and Microbiology